Summary

Ingredients

• 175 g Nutella
• 1 tablespoon coffee powder (espresso), instant
• 1 tablespoon cocoa powder
• 250 g sour cream
• 100 g whipped cream
• 25 g pistachios, chopped
• 1 small apple
• some lemon juice
• Mint, for garnish

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Instructions

1. Mix the nut nougat cream, espresso powder, cocoa and sour cream in a bowl. Beat with the whisk of the hand mixer. Whip the cream until stiff. Fold the pistachios, except for a few for garnish, and whipped cream into the cream.
2. Wash and quarter the apple and remove the core. Cut the apple quarters into small cubes and immediately drizzle a little lemon juice over them to prevent them from browning.
3. Pour the mousse into glasses. Spread the apple cubes on top and sprinkle the remaining chopped pistachios over the top. Chill until ready to serve.
4. Tip:
5. It looks very nice when the mousse is served in homemade chocolate molds.
6. To do this, chop 150 g couverture and melt it over a water bath. Pour some couverture into each of 8 muffin paper cuffs, brush the couverture up the sides with a spoon or silicone brush. Let the couverture harden completely in the refrigerator. Then carefully peel the paper off the chocolate molds and pour in the mousse.